Sometimes I’m shy about putting out a recipe that’s been done in every Italian restaurant for the last 60 years. I start thinking you must be tired of this old school cooking. After all, in Italy, I don’t know if they actually eat chicken parmesan the same way we do here in America.
Then again, what’s not to love about old school Italian food, if it done well.
Chicken parmesan starts with good tomato sauce that is clean, bright and not an acid trip. I love and stand by this tomato sauce from my grandmother, which is easy and delicious as long as you buy good tomatoes. (I buy San Marzano) and I love the Cento brand.
I’ve made my chicken cutlets with gluten free flour. You can use regular flour or bread crumbs if you wish. I season the flour and use parmesan cheese to fry the chicken for extra flavor.
I like the chicken to have a lot of flavor. The key is to first dip the pounded cutlets in freshly grated pecorino romano, a salty sheep’s cheese that is real flavor booster.
I used this gluten free flour (gluten free bread crumbs are not practical), but you can use an all-purpose flour. I like to fry my cutlets in an avocado oil or refined coconut oil (both neutral and friendly to high heat). Make sure you use refined coconut oil (there is no coconut taste).
I use fresh mozzarella to top the gluten free chicken parmesan.
Chicken parmesan makes me think about the little New York eateries with red checkered table clothes, loud voices, and big hair. No one leaves hungry! That makes me smile!
- Make sauce according to directions. If you're not having pasta, you will have left over that you can freeze.
- Make chicken cutlets according to recipe. Skip lemon.
- Preheat oven to 350 degrees F.
- In a flat baking pan, layer, sauce, chicken, more sauce, cheese, enough to cover. Make chicken parmesan in one layer.
- Bake for 20 minutes or until the cheese is soft and melted.
- Serve with pasta or as is.